Logan Bread Recipe:2 cups whole wheat flour1 cup dried fruit bits1/4 lb brown sugar1-1/2 ounce dried milk powder1/4 tablespoon baking powder1/4 tablespoon salt1/4 cup honey1/4 cup dark molasses1/4 cup vegetable oil such as canola1/4 cup wheat germ1/2 cup water1 tablespoon sesame seeds-------------------------------Mix everything together in a large bowl. The first time you try this, you will have a hard time getting it to mix on only a 1/2 cup of water, so you may have to add slightly more. However, mixing it wetter will lead to possible spoilage.-------------------------------Preheat a 300 degree F oven. Note that this is not as hot as most baking recipes.-------------------------------Turn the mixture into two greased 8x8-inch cake pans and spread it as evenly as possible. Bake for one hour. Remove from the oven, let cool for five minutes, and then invert the pans to remove the bread. Cut each bread loaf into 16 squares. The proper consistency is not rock-hard, and it is a little chewey.-------------------------------Stack and air dry the squares for 24 hours. This gets rid of much of the excess moisture that might lead to spoilage. Store the squares in plastic sandwich bags and squeeze out as much of the air as possible. I normally get six squares into each sandwich bag, so the whole batch will require five or six bags, minus however much you ate during the cutting.-------------------------------If you make this relatively dry, it will keep for months. It is best when eaten within a month or two. Refrigeration is unneccessary.-------------------------------Most of my variations are with the dried fruit. I can do this just with raisins, but it is fun to try to do it with five or more types of dried fruit like apricot bits, cranberry bits, blueberries, etc. Try not to use dry fruit bits much larger than raisins, and make sure that the fruit is dry before it ever goes into the mix. Fresh fruit is not acceptable. This has no egg, yeast, or whole milk, so there isn't too much to spoil. If mold does grow on the bread, that is your sign that you used too much water in the mix.

I've done some trips where Logan Bread was 40% of the total food.--B.G.--

Bob, I just found this on an advanced search, and was really excited. Ive wanted to make some Logan bread for a while. what about weight wise and calorie count... What about portion size? If I use my standard 1.2-1.5 lb per day food allotment, will I have any issues? Have you made any for any recent trips? Could I put this into the seal a meal and vacuum pack this without turning it into a pile of mush?

Cream the butter, sugar, corn syrup, baking soda, baking powder, salt, spices, and vanilla. Add the vinegar and mix. Add the egg and mix. Add the oats and flour and mix. It gets hard to mix so I just use my hands. Add the raisins and nuts and mix.

Divide the mix into about quarters in the bowl, and use 1/4 for each batch. Form 12 cookies on the cookie sheet. You have to smash it flat with a fork, and squish it into a circular shape. Put about 6 chocolate chips on the top of each cookie. Bake for 13 minutes.

Pull the first sheet out and let it cool 10 minutes. Smash the chocolate chips down a little or else they tend to fall off. Use spatula to put cookies on rack to cool.

Repeat for other 3 batches.

After they cool a few hours, put in gallon zip top bag.

The first time you bake these, you might want to bake one cookie, let it cool, eat it and see if the bake time is correct for your oven, and adjust if necesary. I make them pretty crisp so that they don't stick together like regular cookies. After a day or two they soften up a little so they're not too crisp.

Call them a chewy granola bar or an energy bar, either way, these are good! They freeze well also (wrap them up two bars to a bag for an easy trail snack out of the freezer.) Trust me, you will LOVE these bars. Yes, they are high in fat, but if you are hiking hard, you will burn it off and they are better for you than a candy bar!

1. Preheat oven to 350°.2. Line a 13x9 inch pan with parchment paper.3. In a large bowl, stir together oats, flour, brown sugar, craisins, wheat germ, salt, cinnamon, and pecans.4. In a smaller bowl, thoroughly blend oil, honey, egg, and vanilla; pour into flour mixture, and mix by hand until the liquid is evenly distributed5. I use rubber gloves for this.6. Press evenly into the prepared baking pan. Make sure it is packed in tightly.7. Bake 25-30 minutes in the oven or until the edges are golden.8. Cool completely in pan before turning out onto a cutting board and cutting into bars.

Notes: • These bars take well to using applesauce or baby prunes as part of the oil. • Brown sugar Splenda® works well as a way to cut back on the sugar content for diabetics.• Any nut can be used, and feel free to change the fruit or add chocolate chips, etc to the batter! • These bars have been made by a number of hikers on hiking forums, and the consensus is they are fang good!-no matter how you change the recipe!

"Bob, I just found this on an advanced search, and was really excited. Ive wanted to make some Logan bread for a while. what about weight wise and calorie count... What about portion size? If I use my standard 1.2-1.5 lb per day food allotment, will I have any issues? Have you made any for any recent trips? Could I put this into the seal a meal and vacuum pack this without turning it into a pile of mush?"

Well, it is mostly carbohydrate, so the calorie count of one ounce will be about the same as an ounce of other carbohydrates (not super high).

I'm not exactly sure what your question is about portions. I don't think that you want to plan on this being your only food for a day. You will get bored with it. Instead, I use one or two squares for breakfast, or one square for a snack. The last batch I baked was last June, and I carried twelve squares to Alaska to be my breakfast for the first six days there.

I thought you were trying to get something to keep for a week. I routinely eat this stuff when it is two or three months old... as long as it was sealed air tight in plastic. You can vacuum pack it, so then you can keep it for twice as long. I always found the Ziploc bag to be handy since it is resealable. You could also refrigerate it or even freeze it. However, I've never tried to eat any that was more than six months old.

I'll warn you. The first batch that you bake will be a learning experience. By the second batch, you will know more about what it needs, like more nuts or less fruit.

Bob, yes, trying to figure out "how" you ate them eg "couple of squares for breakfast etc"... thanks for the help. Wanted to vacuum pack some for possible re-supply. Working out the details for an SHR trip this coming season.

Looking forward to trying out a few of these recipes. They all sound terrific.

With a hand or stand mixer, cream together butter and sugars, then blend in eggs and vanilla, then flour and baking soda.With a spoon or spatula, stir in oats, chocolate and nuts.Spread in a greased 13 x 9-inch pan, bake 25-30 minutes at 375F, let cool and cut into bars.

Bob...I calculated the recipe for 32 servings/bars and corrected my posting above. As for serving size, they are 32 equal cut pieces from the two pans (16 servings/pan. The original Nutrition Facts for the Logan Bread I have no idea how I came up with those numbers....sr. moment.

I personally prefer the “BRICK” 2010 Model as do my friends and grandchildren ….a whole meal in one!

I made some of these last night and they are great. I added a little whey protein to up the protein levels. I think I am going to whip up a double batch and keep some in the freezer. Thanks for a great snack. Was really getting tired of spending so much on the store bought bars.